Buckwheat Crepes with Ham, Gruyere and Caramelized Onions

TOTAL TIME: 3 hr 5 min
Prep: 15 min
Inactive Prep: 2 hr
Cook: 50 min
 
YIELD: About 12 crepes
LEVEL: Easy

ingredients

CARAMELIZED ONIONS:
  • 2 tablespoons unsalted butter
  • 2 large sweet onions, halved and thinly sliced
  • Pinch sugar
    BUCKWHEAT CREPES:
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper.

    For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes.

    Preheat the oven to 350 degrees F.

    Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter.

    For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    4

    Newest Ratings and Reviews

    Read all 4 reviews

    • on September 14, 2014

      Flag

      Is the batter supposed to be extremely thin and watery? I was very reluctant to add 3/4 cup of water along with the milk to only 1 cup total of flour and 3 eggs. I tempted to add more flour but will wait 2 hours to see if this thickens. I should have followed my intuition. Did you people actually make the crepe using the exact proportions Bobby used, because I did and it's terrible. It not a batter consistency. I have made crepes before and have a crepe pan and they come out wonderful. The crepe amounts need to be highly adjusted.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on July 06, 2013

      Flag

      This is a great recipe. I always use melted butter in my crepe batter, but this worked very well. If you are making these sometime soon, invite me over. I won't eat more than 10 or 12. Big tip here - If you refrigerate your batter overnight or make it with cold milk and eggs, make sure it comes up to room temperature before cooking. You will like the results a lot better! And make extras. These crepes make great wraps with sliced turkey,lettuce, tomato, and mayo.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    • on June 07, 2013

      Flag

      These crepes are just wonderful. I have made them several times and they always turn out great. It's nice to do something different for breakfast.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Taco Trip

    Get Cooking Channel on your TV.